Thursday, August 27, 2015

Chunky Blue Cheese and Buttermilk Salad Dressing (or vegetable dip)

When I was a kid, I loved pretty much any cheese I encountered, from mild brick cheese to sharp cheddar. I loved cottage cheese and cream cheese. I loved ricotta in lasagna (although when I tasted it plain and cold, I thought it was terrible).

I even liked the stronger cheeses that made rare appearances in the home fridge.

But blue cheese ... I was rather skittish.

For one thing, I don't think my mom ever bought it, so it only showed up on restaurant menus as a salad dressing. Since I loved Thousand Island dressing, I always ordered that. So I didn't get much chance to try blue cheese - even as a dressing.

I was also a little bit afraid of it. You see, I'm allergic to penicillin, and the "blue" in blue cheese is actually a penicillin mold. So for quite a long time, I was afraid to eat it. I wasn't sure if I'd have a bad reaction, and I didn't want to take a chance.

Then I did some research and found out that people with allergies to the drug can safely eat the cheese.

I started with a cautious little nibble and then a little more and a little more. These days, if no one was watching me, I could probably polish off a giant wedge of the stuff.

Most of the blue cheese that comes into this house gets eaten on a cracker, but I also like blue cheese dressing. Which also happens to be great as a dip for fresh vegetables.

The little secret in this dressing is that some of the blue cheese is blended into the dressing, while some is added in chunks and crumbs. Every little bit of the dressing has the blue cheese in the background and then you get a little chunk of blue cheese and it's a "pow" of blue cheese flavor.

This is a super-simple dressing, so the cheese really stands out - it's absolutely not ranch with blue. It's very simply blue cheese dressing with no herbs or other strong flavors competing.

You can used any blue cheese you love. I used Point Reyes Buttermilk Blue, because it's one of my favorites.

Chunky Blue Cheese and Buttermilk Salad Dressing

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk (milk is fine, too)
Pinch of salt
4 ounces blue cheese, divided

Blend the mayonnaise, sour cream, buttermilk, salt, and HALF of the blue cheese in a blender until it's smooth.

Meanwhile, crumble the remaining half of the cheese into small bits.

Stir the blue cheese bits into the smooth mixture and transfer to a storage container. Refrigerate until needed.
Home Made Blue Cheese Dressing - it's so easy!
Yum

Comments (9)

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Good morning! Just letting you know that I just featured this recipe in my 25 Deliciously Healthy Low-Carb Recipes round-up. Hope a lot of my readers will come over here and check it out!

And I can't wait to try it myself!
Today i am feeling very happy. Because today i receive a fantastic blog. Now i read your whole information carefully your all information is very important for us. Hope you will share lot of information in your blog. Thank you so much for your great blog post.
nice
Wonderful sharing recipe of vegetables you share that is is full of organic and easy to make. The people who are diet conscious that is very helpful for them.
Absolutely delicious!
Thanks
It will be perfect for a veggie person like me. And the main fact is I just love cheese and when it is all about blue cheese, my happiness will show in my eye. I should have tasted it once.
This is the same recipe for salad that I have recently started and it was a good idea to get something healthy and delicious to eat. There are always exciting recipes to get from this website.
Excellent! Thank you!

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